Asian-Style Beef Short Ribs
When the weather warms up, I know we’re pretty close to BBQ season but until we get there and really start grilling – yes, I’m aware that there are many of you who like to barbecue when it’s cold… not us! -, I make other dishes.
David and I enjoy ribs and like to throw a few racks on the “barbie”… it’s so delicious! I think of Canadian Smoky Pork Ribs, Maui-Style Beef Short Ribs, BBQ Pork Ribs, etc. I also have a few recipes that are perfect for indoors like Chinese 5 Spice Spare Ribs, Braised Beef Short Ribs with Sherry & Shiitake, Sweet Pork Ribs, Red Wine Braised Short Ribs, or this featured one… Asian-Style Beef Short Ribs!
These are spectacular! I use Korean-style Short Ribs also known as Flanken-style. They’re not the short little guys we normally use. They’re butterflied across the bone lengthwise therefore they come out in long strips with small bones attached to them. Years ago, they were found at Asian or Korean markets but these days, many grocery stores carry them.
To make these Asian-Style Beef Short Ribs, I quickly browned them before braising them for a couple of hours in a delicious savory sauce. After the cooking time is up, I put them aside and thicken the sauce before returning them back to the Dutch oven. They come out moist, tender and so flavorful…
Obviously, the sauce is a big component for this dish! There’s a lot of deliciousness that goes in it. Lemongrass is one of them and I smash the herb to help release the essential oils. To learn more on how to prep it, click on this link… Prepping Lemongrass • How to. Another one I’d like to mention is my homemade Sweet Chili Sauce which gives a gorgeous layer to the braising liquid.
My husband and I created this incredible Asian-Style Beef Short Ribs way back and every time we make it, there’s a lot of “mmm”, “nom nom”, and “OMG’s”. Slowly braised in a tasty sauce and served with rice and bok choy, these beef short ribs are so lip-smacking good! If you’ve never tried them before, you don’t know what you’re missing!
Bon Appétit!
Here are several more amazing beef recipes for you to enjoy…
– Roast Beef with Fresh Herbs
– Veal Ossobuco
– Steak Tartare
– Salisbury Steak with Mushroom Gravy
– Best Beef Liver with Onions
– Beef Rouladen
– Coffee Beef Stew
– Boeuf Bourguignon (Beef Bourguignon)
and for even more beef recipes, click on this link… Recipe Category • Beef
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Asian-Style Beef Short Ribs
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Ingredients
- 4 1/2 lbs. Korean-style beef short ribs (about 10 to 12 ribs)
- ground Himalayan sea salt, to taste and divided
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 2 tbsp. canola oil, or as needed tips & tricks
- 2 cups yellow onions, diced
- 4 large cloves garlic, pressed
- 2 tbsp. ginger, minced
- 1/3 cup Shaoxing wine aka yellow wine
- 4 cups low-sodium beef broth, or as needed
- 2/3 cup brown sugar, tightly packed
- 1/4 cup sweet chili sauce see Recipe
- 1/4 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 1 tbsp. sriracha sauce, or to taste
- 1 large stalk lemongrass, smashed tips & tricks
- 2 tbsp. cornstarch (mixed with 3/4 cup cold water)
- 2 large chopped green onions, for garnish
Directions
- Generously season ribs on one side with salt and pepper; set aside.
- In a Dutch oven over medium-high heat, add oil and when shimmering, working in batches, add seasoned short ribs seasoned side down; season the top generously with salt and pepper.
- Cook until browned, about 2 minutes per side. Remove and set aside.
- Preheat oven to 325ºF
- Reduce heat to medium, add onion and sauté for 2 minutes, scraping the bottom of the pot to dislodge any brown bits.
- Add garlic and ginger; sauté for 1 minute.
- Pour in Shaoxing wine, stir well and if there’s still brown bits at the bottom of the pot, scape them off.
- Add 2 cups of beef broth, brown sugar, sweet chili sauce, soy sauce, hoisin sauce, and sriracha. Quickly stir and add lemongrass.
- Turn heat back to medium-high. When it gets there, return the ribs including any accumulated juices. Add 2 more cups beef broth.
- When it starts boiling, cover and transfer to preheated oven and braise for 1 ½ to 2 hours.
- Halfway through cooking, flip the top short ribs over and spoon some liquid on top; return for the remaining cooking time.
- When ribs are fork-tender and the internal temperature reaches 170ºF, remove from the heat and transfer short ribs to a plate; set them aside.
- Remove the lemongrass and discard it.
- Turn the heat on medium-high and bring the mixture to a boil.
- When it gets there, add cornstarch mixture and stir until the sauce thickens, about 45 to 60 seconds; taste and adjust if necessary.
- Return the beef short ribs back to the Dutch oven including any accumulated juices, reduce the heat to medium-low, push them down into the sauce keep them warm until ready to serve.
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